Ingredients

• 1/4 cup (2 fl. oz) olive oil
• 4 cups (8 oz) mushrooms, wiped clean and quartered
• 6 cloves garlic, minced
• 3 tablespoons dry sherry
• 2 tablespoons lemon juice
• 1/2 teaspoon dried red chile, seeded and crumbled
• 1/4 teaspoon Spanish paprika
• Salt and pepper, to taste
• 2 tablespoons chopped parsley

Preparation

Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.

Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.

Cook for about 5 minutes or until the garlic and mushrooms have softened.

Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

Spain-Recipes.com

Ingredients

• 2 tbl olive oil
• 2 1/2 - 3 lb rabbit, cut in small serving pieces
• 1/4 c vinegar
• 1 med onion, finely chopped
• salt and pepper
• 1 bay leaf
• 1/2 head garlic, separated but unpeeled
• arugula
• 3 tbsp olive oil
• 1 1/2 tsp lemon juice

Preparation

Heat the oil in a deep casserole, preferably earthenware, and brown the rabbit on all sides. Add the vinegar, onion, salt, pepper, bay leaf, and garlic. Cover tightly and cook in the oven at 300-325 F for 2 h, uncover for the last 15 min. Most of the liquid should be evaporated. If it evaporates too quickly, add a little water.

Dress the arugula with 3 tsp olive oil, lemon juice, and salt and pepper to taste.

Serve the rabbit over the arugula.

Ingredients

• 1 bunch endive leaves, cored and cleaned [CP: I have no idea what unit a “bunch” is, but it’s a lot]
• 8 tablespoons orange segments
• 4 tablespoons sliced toasted almonds
• 8 ounces Spanish goat cheese [or 4 oz. if you’re making for two]
• 2 tablespoons chopped chives
• Salt
• 4 tablespoons Vinagreta de Ajo Tostado

Preparation

Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve.

Ingredients

• 1/4 cup garlic cloves
• 1/4 cup extra-virgin olive oil, plus 1/2 cup
• 2 tablespoons sherry vinegar
• 1 tablespoon chopped shallots
• Salt and pepper

Preparation

Preheat the oven to 350 degrees F.

Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.

Jaleo, Washington D.C.

Ingredients

Cornmeal shortcakes:

• 1 1/2 cups flour
• 1/2 cup cornmeal
• 1 teaspoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 3/4 cup heavy cream, plus extra for brushing

Shrimp and chorizo in cream:

• 1 tablespoon butter
• 1/4 cup diced Spanish chorizo
• 1/2 pound mushrooms, quartered
• 2 tablespoons minced shallot
• 1/2 cup dry white wine
• 1/2 pound small cooked shrimp
• 1/2 cup heavy cream
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper
• 2 tablespoons minced green onions

Preparation

Cornmeal shortcakes: Heat oven to 375 degrees.

In a food processor bowl, pulse together the flour, cornmeal, sugar, baking powder and salt. Add the cold cubed butter and pulse just until the mixture has the texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining.

Pour in 3/4 cup whipping cream all at once and then pulse 4 to 6 times just to moisten the dough. Do not overmix or the dough will be tough.

Turn the dough out onto a lightly floured work surface and gather into a crumbly mass. Knead 3 to 4 times to make it cohesive and then pat into a rough circle 6 to 7 inches in diameter and a consistent 3/4 to 1 inch in height.

Using a sharp knife, cut the circle into 6 wedges. Transfer to a cookie sheet, brush with a little cream, and bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking. Remove to a cooling rack.

Shrimp and Chorizo Cream: Melt the butter in a medium skillet over medium heat. Add the diced chorizo and cook until it begins to brown and crisp, about 3 minutes. Add the mushrooms and cook until they soften, about 5 minutes. Add the shallot and cook until it softens, about 3 minutes. Add the white wine and cook until it reduces to a syrupy glaze, about 5 minutes. Add the shrimp and toss them in the glaze. Add the cream and smoked paprika and simmer until the cream has reduced enough to lightly coat the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper.

Split each shortcake in half horizontally. Place the bottom half on a plate and spoon the shrimp mixture over. Sprinkle lightly with minced green onion, place the shortcake tops on top and serve immediately.

Chicago Tribune